by Culinista Annouchka
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Culinista Annouchka's Notes:
Expand1 medium onion, diced Ask a question about this ingredient
1 tablespoon of olive oil Ask a question about this ingredient
1 tablespoon of brown sugar Ask a question about this ingredient
1 medium red cabbage, Julienne (thinly sliced) Ask a question about this ingredient
2 apples, grated Ask a question about this ingredient
fresh ground salt Ask a question about this ingredient
3/4 cup red wine Ask a question about this ingredient
7 to 8 oz of roasted chestnuts (skin removed) – we like Minerve chestnuts Ask a question about this ingredient
In a large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the onion & sugar and brown for a few minutes until the sugar is dissolved & the onions are fragrant.
Ask a question about this stepThen add the cabbage, the apples, salt & red wine, reduce the heat to low and let simmer for several hours (1.5 to 2 hours depending on the size of the cabbage), while stirring sporadically, making sure the cabbage doesn’t get stuck to the bottom of the pan.
Ask a question about this stepWhen the cabbage is cooked through [it will have reduced by half, have a deep purple hue and be extremely fragrant] add in the roasted chestnuts, breaking them up delicately and tossing them with the rest of the cabbage. Serve warm.
Ask a question about this stepThe braised cabbage can keep for several days in an air tight container in the fridge, it simply needs to be heated through before eating.
Ask a question about this stepI made this yesterday and sampled some then. Tasty indeed!! Had it again today, and noticed that the flavor had improved quite a bit overnight. Then I stirred into it some cranberry fig relish. Even better. Plus, the deep, beautiful jewel-like color is just wonderful on a late autumn day. ;o)
I totally agree, it is much better the day after! Have never had it w/ the relish though, a must try! Thanks Antonia
Love this for Thanksgiving; might have to go on our menu. Thanks CA.
Beautiful! So simple, and so tasty looking. I picked up a head of red cabbage at the Farmers' Market the other day, with no particular dish in mind. I'm making this! Thanks for posting the recipe! ;o)
Its my grandmother's recipe! She will be thrilled you are trying it.
I agree with you. I adore it! I make it quite the same way but I've never thought of adding roasted chestnuts. Good idea!
The chestnuts are the best part! Thank you Rita
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Just want to add that I served this to Mr T last night and his immediate comment was "This cabbage is delicious! What did you put in it?" The food around here is generally pretty good, so that kind of response is a real compliment! He was very happy when I saved him a small bowl to eat with his lunch today.This recipe is a classic. ;o)